Parco Nazionale Appennino Tosco-Emiliano

Traditionally produced all over Lunigiana, but in particular in the Municipality of Filattiera, where the altitude - between the 600 and 700 meters - and microclimate are ideal, spalla cotta is produced between December and February to be eaten in spring (but its maturing process can also last one year). The shoulder and its bone gets salted, enriched with spices, covered with bladder skin or wrapped up in fat skin or in the pork stomach for the maturing process.